1. Divide the horseshoe flour into two portions in a ratio of 46 to 6 and pour them into two soup bowls. Add half a bowl of water to each and mix well;
2. Pour a can of coconut milk and some condensed milk into 40% horseshoe powder slurry for later use;
3. Use two bowls of water to melt all the yellow slices of sugar
4. Pour the cooked yellow sugar into the 60% horseshoe powder slurry for later use; Note: You need to pour and stir while pouring the sugar water into the powder slurry.
5. Apply a little oil to the mold for easy release. Put the powder paste without coconut milk on the first layer, and put the mold in the preheated steaming oven (using the steam function, the temperature is set to 110 degrees, the time is 1 hour), and the heating time of the first layer is based on the solidification of the powder slurry. Properly, then take out the second layer of the mold and put the coconut milk paste on it, and so on.
6. After the steamed horseshoe cake is taken out and let cool, it can be removed from the plate. Find a disc the size of the mold, align it and turn it around and it will leave the disc. Remember that the horseshoe cake must be cooled before leaving the plate;
7. Add some decorations according to your own preferences or not.
8. Appreciation of finished products
